SEARCH
LOG IN
×
Liquid Measurement Converter
Teaspoon(s)
Tablespoon(s)
Fluid Ounce(s)
Cup(s)
Pint(s)
Quart(s)
Liter(s)
Gallon(s)
Milliliter(s)
Deciliter(s)
is equal to
Teaspoon(s)
Tablespoon(s)
Fluid Ounce(s)
Cup(s)
Pint(s)
Quart(s)
Liter(s)
Gallon(s)
Milliliter(s)
Deciliter(s)
Weight Measurement Converter
Ounce(s)
Pound(s)
Gram(s)
Kilogram(s)
is equal to
Ounce(s)
Pound(s)
Gram(s)
Kilogram(s)
fraction
1/8
1/4
1/3
1/2
2/3
3/4
decimal
0.125
0.25
0.333
0.5
0.666
0.75
×
Mexican-Spiced Roast Chicken
My Recipe Box
Email Recipe
Print Recipe
Copy Recipe Link
Did you try this recipe?
If so, did you like it?
Yep
No
×
Log in or Register
forgot password?
REGISTER
for
FREE
to...
Collect recipes you want to try in
your own PERSONAL RECIPE BOX.
YEP the recipes you like and save them in your own YEP RECIPES COLLECTION.
Submit your own recipes
to share with others.
×
or
BROWSE THE INDEX
Home
>
Index
>
Main Dishes
>
Mexican-Spiced Roast Chicken
A whole oven roasted chicken that's moist and tender on the inside and with crisp skin flavored with Mexican spices.
20 people Yepped this recipe
Did you try this recipe?
If so, did you like it?
Yep
No
Comments
Save & Share This Recipe
My Recipe Box
Email Recipe
Print Recipe
Copy Recipe Link
servings:
4
total time:
1 hour 30 minutes
added on
08/27/2023
recipe by:
Frankie
INGREDIENTS
2 TBSP olive oil
1 TBSP paprika
2 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp cayenne
1 whole chicken (5 to 6 lbs)
1 lime, quartered
CONVERSION CALCULATOR
DIRECTIONS
Preheat the oven to 450°F.
Place a baking rack onto a rimmed baking sheet.
In a small bowl mix together the oil and all the spices and set aside.
Place the lime wedges in the chicken cavity then pat the outside of the chicken dry with paper towels.
Rub the oil-spice mix all over the chicken including under the skin as much as you can.
Truss the chicken then lay then breast-side up on the baking rack.
Roast the chicken in the preheated oven for about 75 minutes or until the chicken has an internal temperature of 165°F.
Take the chicken out of the oven and place on a cutting board. Allow chicken to rest for 15 minutes before slicing.
Email Recipe
Copy Recipe Link
Comments
Similar Recipes by Keyword:
mexican-spiced
roast
chicken
dairyfree
easy
glutenfree
poultry
whole chicken
mexican
main_dishes
TRENDING RECIPES
Carrot and Ginger Puree
Italian Bread & Sausage Stuffed Peppers
Easy No Butter Drop Biscuits
Caprese Pasta Salad
Homemade Za'atar Seasoning
Arugula and Pine Nut Salad
Chicken Roulade Stuffed with Spinach and Feta
Atakilt Wat (Ethiopian Cabbage Potato & Carrots)
MORE Main Dishes
Cajun Pork Mac and Cheese
Indian Spiced Pork Tenderloin
Beef Lo Mein
Turkey Meatballs with Spinach and Lemon Orzo
RECIPE ROUNDUPS
15 Yummy Dips for Your Next Party
5 Delicious Desserts that are Sugar-free, Sweetener-free, and Gluten-free
6 Spicy Dinner Recipes
9 Various Cornbread Recipes
Cookbooks & Kitchenware
affiliate links
to products we use and recommend.
Cuisinart Belgian Waffle Maker with Pancake Plates
Calphalon Classic Bakeware 16-Inch Round Nonstick Pizza Pan
DecoBros 3-Tier Hanging Fruit Basket
Cuisinart 9 cup Food Processor
RECIPE COMMENTS
Got some tips or comments
for this recipe?
Be the first to post a comment
POST COMMENT
×
Mexican-Spiced Roast Chicken
Name:
Comments:
Type the security word shown in the picture above or click the picture to refresh it.
×
Email this recipe:
Mexican-Spiced Roast Chicken
Name:
Re-type email:
Send me updates on the latest recipes too.
Verification Code
*
Type the security word shown in the picture above or click the picture to refresh it.
Print Recipe
20 people Yepped this recipe
Comments
RECIPE COMMENTS
for this recipe?
Be the first to post a comment